For decades, gooey butter cake has been a staple in St. Louis, something between a coffee cake and a decadent dessert — which makes it acceptable at breakfast time, too. This version rests upon a yeasted, not-too-sweet base, which is well-suited for supporting a thick layer of creamy, sugary topping — goo, if you will. The resulting cake is sticky-sweet, rich and utterly irresistible, and best served in small pieces.
Storage: Store in an airtight container at room temperature for up to 3 days.
Ingredients
Servings: 24–32 (makes one 9-by-13-inch cake)
Directions
Active:
30 mins|
Total: 4 hours 50 mins, including rising time
-
Step 1
Make the base: In a small bowl, combine the milk and water. Add the yeast, whisking until it fully dissolves in the liquid, about 1 minute. (It’s crucial to ensure the milk has reached room temperature before you add the yeast; cold milk may prevent it from activating.) Set the mixture aside while you continue to make the base, 5 to 10 minutes – the mixture should foam slightly around the edges of the bowl. (If it doesn’t, the yeast might be dead, and you may need to get new yeast and start over.)
-
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until the mixture is pale yellow and fluffy, 3 to 5 minutes. Scrape down the sides and bottom of the bowl and add the egg, beating on medium speed until just incorporated. Reduce the speed to low, add the half of the flour and the salt, mixing until just incorporated. Maintaining the low speed, add half of the milk mixture, then the rest of the flour and the remaining milk-yeast mixture. Gradually increase the speed to medium-high and mix until the dough is smooth, stretchy and pulls away from the paddle, 7 to 8 minutes.
-
Step 3
Using a flexible spatula, scrape the dough into an ungreased 9-by-13-by-2-inch baking dish or pan, and spread it into an even layer. Cover with a clean kitchen towel and set aside in a warm spot until the dough nearly doubles in size and springs back slowly when gently poked with a fingertip, about 3 hours.
-
Step 4
Make the topping: Position a rack in the middle of the oven and preheat to 350 degrees. In a liquid measuring cup, whisk together the corn syrup, evaporated milk and vanilla.
-
Step 5
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar, starting on low speed and gradually increasing to medium once the butter begins to incorporate, until the mixture is pale yellow and fluffy, 3 to 5 minutes. Add the eggs one at a time, and mix to combine, scraping down the sides and bottom of the bowl as needed. With the mixer on low speed, add the salt, then alternate adding the flour and evaporated milk mixture in three installments, ending with the milk mixture and mixing well after each addition. Scrape down the sides and bottom of the bowl as needed. The topping will be thick but pourable.
-
Step 6
Pour the topping over the risen base and, using a flexible spatula, spread into an even layer. Bake for 45 to 50 minutes, or until the edges of the cake are a deep golden brown and the center is slightly browned but still relatively liquid and wobbly. Transfer to a wire rack to cool completely; the cake will sink as it cools. Dust the top with confectioners’ sugar, then cut into small squares and serve. (If you prefer, you can dust with the confectioners’ after cutting instead of before.)
Variations
To make this cake with instant yeast instead of active dry yeast, skip combining the yeast with the milk and water. Add the yeast to the mixer bowl, along with the flour and salt, and proceed with the rest of the recipe as written.
